Pull-Apart Garlic Bread Pizza Dip Recipe

Introduction

Pull-Apart Garlic Bread Pizza Dip is a crowd-pleasing appetizer that combines the best of cheesy pizza flavors with soft, garlicky biscuit bread. It’s perfect for parties or a cozy night in, offering both dip and bread in one delicious dish.

Ingredients

• 3 cups shredded mozzarella, divided
• 2 (8-ounce) blocks cream cheese, softened
• 1 cup ricotta cheese
• 1/3 cup plus 2 tablespoons freshly grated Parmesan, divided
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 3/4 cup pizza sauce
• 1 cup mini pepperoni
• 2 (16-ounce) cans refrigerated biscuits (such as Pillsbury Grands)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly chopped parsley

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, combine 2 cups mozzarella, cream cheese, ricotta, 1/3 cup Parmesan, Italian seasoning, and crushed red pepper flakes. Season with kosher salt to taste. Transfer this mixture to a 9″x13″ baking dish and spread the pizza sauce evenly over the top. Sprinkle with the remaining 1 cup mozzarella and mini pepperoni.
2. Step 2: Halve each biscuit and roll the dough into balls. Arrange the biscuit balls evenly on top of the dip in the baking dish.
3. Step 3: In a small bowl, whisk together the olive oil, minced garlic, and chopped parsley. Brush this garlic oil mixture over the biscuit balls, then sprinkle with the remaining 2 tablespoons of Parmesan cheese.
4. Step 4: Bake the dish uncovered for about 45 minutes, or until the biscuits are golden and the cheese is bubbly and melted. Then cover the dish with aluminum foil and bake for an additional 15 to 20 minutes, until the biscuits are fully cooked through.
5. Step 5: Remove from the oven and let cool for 10 minutes before serving to allow the dip to set slightly.

Tips & Variations

• For extra heat, add a sprinkle of crushed red pepper flakes on top before baking.
• Swap mini pepperoni for cooked sausage or your favorite pizza toppings.
• Use fresh garlic cloves for a more pronounced garlic flavor.
• If you prefer, substitute refrigerated biscuit dough with homemade biscuit dough for a more buttery crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the biscuits regain some crispness, about 10-15 minutes. Avoid microwaving to keep the bread texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can assemble the dip and biscuit balls in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I use frozen biscuits instead of refrigerated?

Frozen biscuits can work but make sure they are fully thawed before assembling the dish to ensure even baking and proper rising.

Pull-Apart Garlic Bread Pizza Dip Recipe

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★★★★★

4.4 from 129 reviews

This Pull-Apart Garlic Bread Pizza Dip is a crowd-pleasing appetizer that combines creamy cheeses, zesty pizza sauce, and mini pepperoni with soft, golden biscuit dough brushed with garlic herb oil. Baked to melty perfection, it’s perfect for sharing at parties or family gatherings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cheese Mixture

• 3 cups shredded mozzarella, divided
• 2 (8-oz.) blocks cream cheese, softened
• 1 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese, plus 2 tablespoons, divided
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, to taste

Other Ingredients

• 3/4 cup pizza sauce
• 1 cup mini pepperoni slices
• 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly chopped parsley

Instructions

1. Prepare Cheese Mixture: Preheat the oven to 350°F (175°C). In a large bowl, combine 2 cups of shredded mozzarella, softened cream cheese, ricotta, 1/3 cup Parmesan, Italian seasoning, and crushed red pepper flakes. Season the mixture generously with kosher salt. Mix until smooth and well incorporated.
2. Assemble Base Layer: Transfer the cheese mixture into a 9″ x 13″ baking dish, spreading it evenly. Pour and spread the pizza sauce over the cheese layer. Sprinkle the remaining 1 cup mozzarella and evenly distribute the mini pepperoni slices on top.
3. Prepare Biscuit Topping: Halve the refrigerated biscuits and roll each half into a ball. Place these biscuit balls on top of the assembled dip, covering it evenly.
4. Make Garlic Oil and Brush: In a small bowl, whisk together the extra-virgin olive oil, minced garlic, and freshly chopped parsley. Brush this mixture generously over each biscuit ball. Then sprinkle the remaining 2 tablespoons of Parmesan over the tops.
5. Bake the Dip: Place the baking dish in the oven and bake for about 45 minutes until the biscuits are golden brown and the cheese is bubbly and melty. Then cover the dish with aluminum foil and continue baking for an additional 15 to 20 minutes to ensure the biscuits are cooked through.
6. Cool and Serve: Remove the dip from the oven and let it cool for about 10 minutes before serving to allow the layers to set slightly and make serving easier.

Notes

• Use refrigerated biscuits for convenience, but fresh dough can be substituted.
• Adjust the amount of crushed red pepper flakes to control spiciness.
• For a vegetarian version, omit the mini pepperoni and add vegetables like sautéed mushrooms or olives.
• Serve with extra pizza sauce or ranch dressing for dipping.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: pull-apart garlic bread, pizza dip, party appetizer, cheesy dip, garlic biscuit dip